Loved, and Strawberry Almond Dream Cream

Wow.  I don't know what to say, but that I am blessed with a wonderful husband and fabulous friends.  There are so many adjectives I could use here, but it suffices to say that I feel so loved. 

This post might not begin far from the facebook status updates, tweets, and blog posts from many other happy and in-love husbands, wives, friends, children, or parents over the past few days.  After all, most of us celebrated love on Monday. 

My husband and I joined in these amorous festivities.  On Saturday night, I prepared an elaborate menu for two, in the comfort of our own kitchen.  I served a Pomegranate Arugula Salad to start, an entree of Passionfruit Glazed Salmon and Green Beans followed by a cheese course, and Strawberry Almond Dream Cream for dessert.  We ate, talked, danced to a jazzy mix of Harry Connick, Jr., Michael Buble, and Norah Jones, and oogled at each other across the candlelit table.  And, for as much as I cook for him, it always delights me when he says, "this is spectacular." 

Our celebration of love didn't stop there (and I hope it never stops, ever).  But on Monday night, I returned home from an afternoon full of classes to a wonderful smelling apartment and a delicious meal, cooked by my sweet husband.  He prepared a stuffed pork loin, roasted winter vegetables, green beans, and a divine bourbon panna cotta.  It was a treat and a blessing, and I was very impressed with his culinary skills! 

This two-part celebration of love is enough for me to express how blessed I am, what a wonderful husband I have, and how much I love and am loved by him.  But I cannot leave it there.  I have to tell you about Sunday night. 

You see, on Sunday night, we were invited to a birthday celebration for a friend.  It was a surprise party, and there were a few glitches with the timing of the event, but we finally arrived, pulled our cameras out and went to join the others in anticipation for the birthday girl to arrive.  I came around the corner to join my friends who I knew were waiting in the living room, and SURPRISE!, the birthday party was for me!  I was completely blown away.  One of my friends, a fabulous artist, painted a "Belle of the Kitchen" sign; everyone prepared a recipe from the blog (recipes posted below); and best of all, I was so honored by all of these sweet friends who took their time to bless me (not to mention messages, texts, and cards from those near and far).  Yes, I am honored and blessed, and feel so completely loved, and the older I am, the more I realize and appreciate this. 

With all of this love around, I wanted to share with you a recipe that expresses the same.  This Strawberry Almond Dream Cream is a sweet treat to share with those whom you love, whether you are celebrating Valentine's day, a Birthday, or just love, in general.  It is best served the day it is prepared.

Strawberry Almond Dream Cream

Adapted from The Bride & Groom First and Forever Cookbook

1 1/4 teaspoon plain gelatin
3/4 cup whole milk
1/4 cup amaretto
1 cup half & half
1/3 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 strawberries, sliced
Strawberries and Basil or Mint sprigs, for garnishing

In a small bowl, whisk together the gelatin, milk, and amaretto. 

In a small saucepan, combine the half & half and sugar.  Heat to about 175 degrees (when you can just see steam rising from the pan, but not to a full simmer).  Remove from the heat and whisk into the amaretto mixture until combined.  Whisk in the extracts. 

Divide the sliced strawberries among four parfait or martini glasses.  Pour the warm mixture over the strawberries and refrigerate for 2 to 3 hours.  Garnish with a strawberry and basil sprig just before serving. 

This is best served on the day it is prepared, particularly when it is just set and very tender. 

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Want to know what my friends prepared for my surprise birthday party?  Here are the recipes:
Aniversary Shrimp and Grits
Mixed Green Salad with Pecans, Goat Cheese and Fruit
Artichoke Bruschetta
Cheese Straws
Hummus
Tomato Salsa
Peanut-Peanut Butter Brownies

Black Russian Cake

Ways to say "I Love You," and Grand Marnier Cake

Valentine's day is approaching, and it seems appropriate to talk about love.  In January, I took a class which emphasized the essential qualities of a counselor.  The subject matter was largely introspective and reflective, but even so, I think the class could have been alternately titled "How to love others well." 

As I took this class in January and had a proverbial mirror held before me, I realized how little time and effort I spend intentionally seeking to love those in my life.  I think it is easy to go on "auto-pilot" when it comes to loving family and friends.  We let the days and weeks pass us by, while we love one another only clumsily, if we make any effort to love at all.  So, in light of Valentine's day, a day to celebrate love (whether romantic or not), I want to reflect a bit on practical ways to love others intentionally. 

Call, Text, or E-mail.  My tendencies concerning communication revolve around necessity rather than love.  If I need something, or I need to communicate something, I will pick up my phone or computer.  But rarely do I purposefully seek to encourage or love others without prompting.  I hope to be more purposeful in initiating loving and encouraging words using these oh, so easy conveniences!  I know those words will be appreciated and the recipients will certainly feel loved. 

Write a hand-written letter.  This is another area where I struggle.  I want my letters to be heart-felt and well-worded, and so I tend to put off letter-writing for another time when I can invest more time and thought.  But the truth is, hand-written letters will be greatly appreciated, no matter how brief or brilliantly stated. 

Spend time together.  Whether time is spent together studying over books, chatting one-on-one over tea, or savoring the company of friends and a good meal, I am learning more and more the benefits of setting aside time for others.  I find that I am more purposeful about this when I put it on the calendar.  When we do spend this time together, I am learning to make sure that I will not be distracted, so that I can truly enjoy and love those in my company. 

Do something for them.  As I am learning to be more intentional in loving others, I realize that sometimes lives can become hectic and there is little time for tea, much less dinner together.  But loving well might mean going to the store for a friend, or proof-reading a paper, or doing something else that might make their "to-do" list a little lighter. 

Give them a gift.  This is easiest for me, but I still need to strive to seek to love others in a way that they would feel loved.  A trip to a favorite store, a box of a favorite kind of tea, tickets to a movie, or a thoughtful after-school snack will all be sweet reminders that "I love you."  And, of course, chocolate, especially in cake form, being synonymous with love, also expresses that sentiment. 

I hope that my musings and strivings to love others well have encouraged you to think about how you can intentionally love those in your life.  I would love to hear your ideas of how you purposefully show love to your loved ones!

Grand Marnier Chocolate Bundt Cake

Adapted from Mom's Special Company Cake, Cooking Light, September 1998

For the Cake:

1 1/2 cups all purpose flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup Grand Marnier or other orange-flavored liqueur
2 large eggs
Zest of one orange

For the Glaze:
1 cup sugar
1/4 cup stick margarine or butter
1/3 cup Grand Marnier or other orange-flavored liqueur
1/4 cup water

Preheat oven 350.

Butter and flour a bundt pan. In a large bowl, combine all of the cake ingredients except the orange zest. Using a hand mixer, beat the ingredients for 30 seconds, then increase the speed to medium and beat for three minutes. Using a spatula, stir in the orange zest. Pour the batter into the prepared bundt pan.

Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Leaving the cake in the pan, prick the cake all over with a fork or wooden pick. Combine the glaze ingredients in a small saucepan, and bring to a boil for one minute. Pour the glaze over the cake; allow the cake to cool completely in the pan. Once cooled, remove to a serving plate and store in an airtight container.

This cake is even better on the second or third day, and would be excellent with Frangelico, Kahlua, Amaretto, or other chocolate-friendly liqueurs in place of the Grand Marnier.

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Patiently Waiting...for Frozen Cranberry Grand Marnier Mini Tortes

The closer we get to this Thanksgiving, the more excited I get!  Although I made a full Thanksgiving meal last year for the two of us, and I've made Thanksgiving-like meals when hosting supper clubs and dinners, this is my first time to host a family Thanksgiving dinner. 

My husband is excited, too, and he keeps asking me what our menu will be.  His responses of jubilation when I run down the list, or when he comes into the kitchen to see and smell a freshly baked loaf of bread or muffins (which are shortly wrapped up and moved to the freezer), is praise enough, and that's before he's even feasted!  Poor thing, he's tasted all of these things at previous Thanksgiving meals and knows how good they are, but I am pretty strict on no pre-holiday sampling.  He'll just have to wait.

While the Cajun Cornbread Dressing is definitely the star of the meal, my husband's other favorite part of the meal is our very non-traditional dessert.  We find other occasions for pecan bars or sweet potato pies, but I don't think they elicit quite as much excitement from him as these frozen mini-tortes. 

Frozen Cranberry Grand Marnier Mini Tortes

Adapted from Bon Appetit

4.5 oz chocolate wafer cookies or 9 chocolate graham crackers
1/4 cup semisweet chocolate chips
1 1/2 tablespoons sugar
3 1/2 tablespoons butter, melted
4 large egg yolks
1/2 cup sugar
2 tablespoons water
1/4 teaspoon nutmeg
dash of allspice
1 cup heavy cream
1/4 cup plain Greek yogurt
2 1/2 tablespoons Grand Marnier
1 1/2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
1/4 cup port wine
1 1/2 teaspoons cornstarch
1/2 cup sugar
2 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
2 1/2 cups fresh or frozen cranberries, divided

In a food processor, process the cookies, chocolate chips and sugar until finely ground.  Add the melted butter and pulse 6-7 times.  Reserve 1/4 cup of the cookie mixture.  Divide the remaining mixture between 12 standard muffin cups. 

Whisk the eggs, sugar and water in a medium metal bowl. Cook over simmering water, whisking constantly until the mixture reaches 175 degrees. Remove from the heat. Add the spices, and beat with an electric mixer for 5 minutes.


In a large bowl, whisk the whipping cream, yogurt, Grand Marnier, orange juice and grated orange peel with an electric mixer until peaks form. Fold in the egg mixture. Spoon the mixture half-way up the sides of the muffin cups.  Sprinkle 1 teaspoon of the remaining chocolate crumb mixture into each cup, and top with the remaining whipping cream mixture.  Cover and freeze overnight.  (You may have some left over; it can either be enjoyed frozen or chilled).
Whisk the wine and cornstarch together in a saucepan. Add the sugar, honey and spices.  Set over medium-high heat until the mixture boils. Add 1 1/2 cups cranberries; return to a boil and cook for 5 minutes. Mix in the remaining 1 cup cranberries.  Refrigerate overnight.

To serve, run a butter knife around the mini tortes to release (some crumbs will remain in the pan).  Serve each torte topped with 4-6 tablespoons of the cranberry wine mixture. 

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Celebrate with Cake...Lavender Amaretto Pound Cake, that is.

Since I have been away from home for almost a year now, there are lots of things that happen in the lives of my friends and family which I have inevitably missed.  I have known about the baby born or the announced engagement, but it is difficult to celebrate over the phone or e-mail.  So this week I have spent some time celebrating.  Not only am I celebrating the end of exams and my first year of seminary, but I am celebrating being with family!  I have missed them so much and am especially happy to be able to spend some good time with my grandparents.  I am also celebrating with my friends; the addition of babies to families, the changes in vocations, or even a good hug after a long absence. 

I have made this cake four times in the past month.  The first time I made it was a trial run; the successful cake was shared with several different friends from school.  I then made it at an engagement celebration for two of our friends who are getting married this summer.  I made it again almost as soon as I arrived home, and I made another today for some friends who recently had a baby. 

Lavender Amaretto Pound Cake

1/4 cup sliced almonds
3/4 pound (3 sticks) unsalted butter, softened
8 ounces cream cheese, softened
3 cups sugar
2 teaspoons lavender flowers
6 large eggs, room temperature
3 cups all purpose flour, sifted
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon amaretto liqueur

1/3 cup water, boiling
1/4 cup sugar
1 tablespoon amaretto liqueur

Preheat the oven to 325.  Butter and flour a 14 cup bundt pan.  Sprinkle the 1/4 cup of almonds in the bottom of the pan.  In a mini food processor or a blender, blend the lavender flowers with 1/2 cup of the sugar, until the lavender flowers are finely chopped.  In a large bowl, cream together the butter and cream cheese.  Add the lavender sugar and remaining 2 1/2 cups of sugar, and beat on medium-high speed for seven minutes.  Add the eggs, one at the time, beating until well combined.  Add the flour and salt and beat on low speed until just combined.  Add the almond extract and 1 teaspoon amaretto and mix until combined.  Pour the batter into the prepared cake pan. 

Bake for 1 hour, 20 minutes, or until a tester comes out clean.  Meanwhile, combine the boiling water, sugar, and 1 tablespoon amaretto liqueur in a small bowl.  Stir until the sugar is dissolved. 

When the cake is done, let it cool in the pan for 20 minutes.  Turn it out onto a wire rack with a plate or parchment paper below.  Baste the top and sides of the cake with the amaretto syrup, leaving the crusty bottom of the cake dry. 

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Kickin' it into gear

Things have been a little slow in this belle's kitchen. I've made a couple of pots of soup this week, but other than that, I've spent many hours at the library. And I'll be honest with you, I haven't even kicked things into gear yet. Things are about to become really crazy. Thanksgiving will be an all too brief respite.

Meanwhile, I just had to share this recipe with you! We made these bars last weekend for our dinner with friends. They have only gotten better throughout this week. They are just sweet enough to cut the tartness of the cranberries, and the almond crust and crumble is so good! We originally served them with vanilla ice cream, but they are great on their own. 

Our Thanksgiving plans will be quite unique (for us) this year.  I'll fill you in on those details later, but for now, just know that these little cranberry bars will probably make the trip (hint, hint!).

Cranberry Almond Bars

Adapted slightly from goodLife{eats}

1 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 1/2 cups all purpose flour
1/2 cup almonds
2 sticks cold butter
1 egg
1/2 tsp cinnamon, divided
juice of 1/2 orange
4 cups fresh cranberries
2/3 cup white sugar
1 teaspoon vanilla
1 tablespoon cornstarch

Grease a 9×13 inch pan and line with parchment paper, leaving an overhang of 1 inch on all sides.

Place the almonds in the bowl of your food processor.  Run the processor for a minute or so, until the almonds are finely ground.  Add the flour, salt, baking powder, and 1 cup sugar.  Pulse once or twice.  Cut the butter into small pieces and add to the bowl.  Pulse until the butter is pea-sized.  Add the egg and pulse until it is mixed through the flour mixture.  Put half of the dough into the prepared pan.  

In a medium bowl, stir together the sugar, cornstarch, vanilla, orange juice, and ¼ teaspoon cinnamon.  Mix in the cranberries. Sprinkle the cranberry mixture evenly over the dough in the pan.

Add the remaining 1/4 teaspoon cinnamon to the remaining dough.  Crumble the dough over the berries.  Bake for 45-55 minutes at 375 degrees, or until top is a light golden brown.  Allow to cool in the pan, and then refrigerate for 4 hours (or overnight).  Using the parchment, remove the bars from the pan to a cutting board and cut into squares.  Store in the refrigerator, or freeze.
 

No Yankee Pies Here

I have a few precious memories of my paternal grandmother. She loved sweets and always had ice cream, butterscotch sauce, and maraschino cherries in stock. Although she had a color TV, I am pretty sure that it was bought no later than 1969. Her Christmas tree always had giant, colorful, and hot C7 bulbs. She often hummed, and she liked to sing in church.

There is one anecdote about her that I don't actually remember happening, but have heard my dad recount many times. At Thanksgiving dinner, when someone would inevitably bring a Pumpkin pie to the table, she would scrunch up her nose and pronounce "Pumpkin pie, that's Yankee!" She would then proceed to eat every bit of her slice.

It is because of this story that I made my first sweet potato pie while I was in college, cultivating my southern culinary roots. You see, if pumpkin pie is Yankee, then sweet potato pie is the pumpkin pie's quintessentially southern counterpart. They are like siblings who chose opposing sides in "The War of Northern Aggression." If you are a Yankee, please do not take offense. I like Yankees. I have many Yankee friends. Like my grandmother, I will eat a good slice of pumpkin pie. But I am southern, and must stay true to my roots.

The only issue that I have with sweet potato pie is that when it comes to Thanksgiving dinner, a sweet potato casserole is one of the indispensable side dishes. A sweet potato pie is just redundant. You might as well stick with the typical, albeit Yankee, pumpkin pie and let the Pecan pie represent the south at Thanksgiving dinner. Sweet potato pie deserves to be a star, the southern belle of the dessert table. Enjoy this pie for a not-Thanksgiving feast.

Buttermilk Sweet Potato Pie

Crust:
30 gingersnaps
4 tablespoons butter, melted
1 dash cloves
1 dash nutmeg
1 dash cinnamon

Filling:
1 1/2 pounds sweet potatoes, peeled and cubed
8 tablespoons butter, softened
3/4 cup brown sugar
3/4 cup sugar
3 eggs
3/4 cup buttermilk
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract

In a food processor, blend the ginger snaps until coarsely ground. Add the 4 tablespoons melted butter, dashes of cinnamon, nutmeg and cloves, and process until the butter is distributed. Pour the crumbs into a deep pie dish and press into the bottom and the sides. Bake at 325° for 12 to 15 minutes. Remove from the oven, and increase the oven temperature to 350°.

In a medium pot, place a steam basket and 1 to 2 inches of water. Put the sweet potatoes in the basket, cover, and steam for about 15 minutes. Allow the sweet potatoes to cool slightly. Transfer to a large bowl. Using a hand mixer, blend the sweet potatoes until they are well pureed. Add the softened butter and sugars, and blend. Add the eggs, buttermilk, remaining spices, and vanilla, and blend on low until completely mixed.

Transfer the filling to the cooled pie crust. Bake at 350° for 1 hour and 25 minutes (it will still be slightly jiggly in the center). Allow the pie to cool completely on a rack. Serve at room temperature, or cold.

One question...

What do fall Saturdays mean to you?

I think about Fall festivals and produce at the curb market in every color of orange and golden yellow. I think about going for a leisurely walk through the neighborhood, when all of the shops are opening their doors and displaying evidences of the coming season in their windows. There's something serene about the cool nip in the air on a fall Saturday. There's something wonderful about sleeping late, comfortable in the warmth of your bed covers, or waking early to enjoy a good cup of coffee. There are the smells, the flavors, that have withheld themselves since last Christmas; full of nutmeg, cinnamon, cloves, ginger, pumpkin, sweet potato, winter squash, and gourds. I think that it is the newness and freshness of everything that is so enjoyable. It has been a whole year since we have enjoyed fall in this capacity!

There is one thing, however, that I have neglected to mention. One very important factor. That would be SEC football. Yes, I know that college football exists across our great nation, but not really in my world. The world of Southern football has been a recent addition to my life. You see, I went to a smaller school, with a football program that is more likened to high school caliber. Don't get me wrong, I went to the games and I enjoyed them, but it's just not the same. I never really experienced a big college football game until after I had graduated. Having married a University of Tennessee graduate, and with a brother in the Auburn University Marching Band, my world has been invaded by SEC football from all sides.

One great thing about not having an alumna allegiance to a particular school is that I can cheer with my friends for their teams. Although I do hold Auburn football closest to my heart, I will cheer with my husband for UT, my dad for the University of Alabama, and, more recently, with new found friends for Georgia.

In case you've never experienced it, a large part of college football is tailgating. It is usually a potluck of everything good. Depending on how serious the tailgaters are, they might drive up with a full trailer carrying a grill, Flat-screen T.V. (or two), large igloo coolers of beverages of choice, and hundreds of sides and goodies, or, like my family, things are a little simpler with a couple of small coolers of fabulous ham sandwiches, kettle chips, and some cookies or brownies.

Although we are too far away to enjoy the tailgating experience of fall Saturdays, we have been able to enjoy watching the football games and excellent food with fellow (stranded) SEC fans. We recently spent an evening watching football with our Georgia fan-friends, enjoying some amazing home-made pizza. I contributed a batch of one of my all-time favorite brownie recipes.

Peanut-Peanut Butter Brownies

27 ounces, weight Semi-sweet Chocolate Chips, Divided
3 ounces, weight Unsweetened Chocolate, Chopped
3 sticks Plus 2 Tablespoons Butter, Room Temperature, Divided
1 cup Sugar
3 whole Eggs
1½ Tablespoon Vanilla Extract, Divided
½ cups Plus 1 Tablespoon Flour
1½ teaspoon Baking Powder
½ teaspoons Baking Soda
¾ teaspoons Kosher Salt, Divided
1½ cup Chopped Salted Roasted Peanuts
1½ cup Chunky Peanut Butter (not Natural)
1 cup Powdered Sugar
¼ teaspoons Ground Nutmeg
1½ Tablespoon Whole Milk

Part 1: Brownies

Grease a 9 x 13 baking pan. Line the pan with parchment paper, leaving 1-2 inches to hang over the sides. Grease the parchment paper.

Melt 2 sticks of butter, 1 2/3 cups of chocolate chips and 3 ounces of unsweetened chocolate in the microwave, stirring every 30 seconds until melted and smooth. Let this mixture cool until warm.

Use a spatula and stir the sugar, eggs and 1 tablespoon vanilla extract until just mixed. Mix in the folded chocolate mixture.

Sift the 1/2 cup flour, baking soda, baking powder and 1/2 teaspoon salt into the chocolate mixture and stir until just combined.

Mix together another 1 2/3 cups chocolate chips, the chopped peanuts and the remaining 1 tablespoon flour. Fold into the chocolate mixture.

Pour into the prepared baking pan and bake for 35 minutes at 350 degrees. The center of the brownies will still be soft, but do not overbake.

Part 2: Peanut Butter Icing

Using a hand mixer, blend peanut butter with 6 tablespoons of butter. Add the powdered sugar, remaining 1/4 teaspoon salt, nutmeg, milk and 1/2 tablespoon vanilla extract. Mix well.

When the brownies have cooled, spread the icing over the top of the brownies with a spatula. This can be a little messy, but just make sure that the icing is evenly spread over the brownies.

Refrigerate until slightly cool.

Part 3: Chocolate Ganache

Microwave the remaining chocolate chips with remaining 4 tablespoons of butter, stirring every 30 seconds, until melted and smooth.

Pour the ganache over the top of the icing and spread with a spatula.
Refrigerate until the ganache is set. Cut into squares and serve.

Grilled Panzanella and Peaches

Whenever I come across a recipe for Panzanella, I don’t linger too long. For some reason, it has never appealed to me! All of that bread, in a salad? I guess because I have never been a crouton person, it just never occurred to me to pay any attention to it. It just doesn’t sound good to me. Well, I was wrong. It is good. It is very good. I couldn’t stop eating the croutons out of the bowl of leftovers!

The recipe for grilled peaches is below as well. We served ½ peach per person (with ice cream), but you could just as easily serve a whole peach per person. They were that good.

I hope that you have a wonderful Labor Day. Enjoy your day off of work, knowing that we are very blessed to have the freedoms that we have in this country, including the freedom to work. We are able to pursue education and to choose our careers and professions. What a great blessing.

Oh, and enjoy the remaining vestiges of summer. It really is supposed to last until September 22, but it’s not looking too promising around here.

Grilled Panzanella

From Ina Garten

Good olive oil

1 teaspoon minced garlic

1/2 teaspoon Dijon mustard

2 tablespoons champagne vinegar

Kosher salt and freshly ground black pepper

1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick

1 large ripe tomato, cut into 1-inch cubes

10 large basil leaves

3 tablespoons capers, drained

1 red onion, sliced into 1/4 inch rounds

1 red bell pepper, seeded and cut into 3 large pieces

1 yellow bell pepper, seeded and cut into 3 large pieces

1/2 baguette, cut into 1-inch thick slices

Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.

In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.*

When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.

Brush the bread slices on both sides with olive oil and toast them on the grill until golden.** Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

*To minimize the number of bowls needed for our al fresco meal, I poured the dressing over the cold veggies before bringing them outside.

**I cut the bread into crouton-sized cubes before tossing them into the salad.

Grilled Peaches

Vegetable oil, for brusing (we used olive oil because we already had a bowl of it available)

2 peaches, halved and pitted

3-4 tablespoons brown sugar

Good ice cream

Brush the cut side of the peaches with oil. Place cut side down on the grill over medium-low heat and replace the lid on the grill. Allow the peaches to cook for about 4 minutes. Brush the other sides of the peaches with oil and flip the peaches over. Sprinkle the brown sugar on the cut side of the peaches. Replace the grill lid and cook for 8-10 minutes. Serve with ice cream.*

*I recommend dulce de leche or a good vanilla ice cream. A homemade lavender ice cream sounds divine, and we enjoyed it with butter pecan ice cream that our guests brought.

Dinner with the Neighbors

When we were young, we would spend almost all day every day with our next-door neighbors. We would ride bikes in their cul-de-sac and have lemonade sales on hot afternoons. We would jump on the trampoline and choreograph dances to Wilson Phillips' "Hold On." When it was getting close to dusk, our mother would ring a bell and we would come home for dinner. Occasionally, however, we would eat dinner with our neighbors. I don't much remember what we would have to eat at their house, but I do remember having what we thought then was a fabulous treat: Kraft macaroni and cheese.

It was not that our mother didn't make macaroni and cheese. She just didn't make Kraft macaroni and cheese, with all of it's fake-cheesy-ness. She would make what she called "Macaroni Casseroni," with real cheese and real wholesome goodness. To our unrefined pallets, it was just wasn't the same (and, unfortunately, we let her know it). Thankfully, I have grown out of that phase of life.

I tell you this story because, thanks to my mom's love for good food, we very rarely ate any pre-packaged or box-mix fare. I don't mean to be a snob about it, but aside from the fact that home-prepared foods are generally much healthier, they are also usually much, much better tasting!

All of that said, I have to apologize for this recipe. It contains a box mix. Actually, it contains two. Please don't disown me. You know that I wouldn't put it on here if it wasn't wonderful.

I made this (and some of those wonderful molasses cookies) for my little brother's birthday, which is today. He still enjoys Kraft macaroni and cheese. Happy Birthday, little brother!

Black Russian Cake

Cake:
1 Duncan Hines Yellow Cake Mix
1 3.9 ounce Instant Chocolate Pudding Mix
1/2 Cup Sugar
1 Cup Vegetable Oil
4 Eggs
1/4 Cup Vodka
1/4 Cup Coffee Liqueur, such as Kahlua

Glaze:
1/4 Cup Coffee Liqueur, such as Kahlua
1/2 Stick Butter (4 tablespoons)
1/2 Cup Sifted Powdered Sugar

Combine the first seven ingredients in a large mixing bowl. Beat at low speed with an electric mixer for 1 minute; increase speed to medium, and beat 4 more minutes. Pour batter into a greased and floured bundt pan.

Bake at 350° for 50-60 minutes until a tester comes out clean. Cool in pan on a wire rack for 10 minutes. Meanwhile, combine remaining liqueur, powdered sugar and melted butter, stirring until smooth. Prick warm cake at 1-inch intervals with a long skewer. Brush a third of the liqueur mixture over the bottom of the cake. Wait 10 minutes, and invert the cake onto a serving cake. Prick the top of the cake with a skewer, and brush the rest of the liqueur mixture over the top and sides of the cake. Cool completely. Sift additional powdered sugar over the cake before serving.

Serve with coffee ice cream for a special treat!

Summer Camp Cookies

Can you believe it? Summer's end is just around the corner. To me, one of the tell-tale signs of fall is the start of the new school year. In the south, school starts in early to mid-August, as the air conditioning is a respite for the hottest month of the year. In the northeast, school starts in September, because most schools do not have air-conditioners, so they must wait until it is a bit cooler to start. And although September 22nd is officially the first day of fall, Labor Day seems to be most people's idea of "Summer's Last Stand," the last time to truly enjoy all that summer has to offer.

I have to admit, I am pretty excited about the arrival of fall. I love the change in the seasons! I think that it is a reminder of Ecclesiastes 3: For everything there is a season, and a time for every matter under heaven...I perceived that there is nothing better for them than to be joyful and to do good as long as they live; also that everyone should eat and drink and take pleasure in all his toil—this is God’s gift to man.

As much as I am looking forward to fall, I don't want to overlook the last few days of summer. After all, it will be another nine months or so before it comes around again, with all of it's fresh tomato, cucumber, corn, basil and butter bean goodness. And we do plan on celebrating on Labor Day, with an entire meal cooked on the grill. But until then, I will share these cookies with you.

These cookies really should be fall and winter cookies, as they are full of the spices that signify those seasons: cinnamon, ginger and cloves. However, to me, they are the ultimate summer camp cookie. My mom always made a double (or maybe triple?) batch of these to send to my brother, who would spend his summers working at Boy Scout camp. I remember her sending me a batch when I worked at Panama City Beach for a summer. I'm not sure, but I think a batch of these even made their way to Thailand, when my sister was living there. The thing that makes these the ultimate summer camp cookies is that they travel well, and they stay soft and chewy for quite a while. The key here is to take them out of the oven before they seem to be done, and they will be perfect.

Molasses Cookies

1 1/2 sticks of butter, melted
1 cup sugar
1/4 cup molasses
1 egg
1 3/4 cups flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat the oven to 350°. Mix the melted butter with the sugar and molasses. Lightly beat the egg and add to the butter mixture. Blend well. In a separate bowl, sift the flower with the spices, salt and baking soda. Add the flour mixture to the butter mixture and mix well. The batter will be wet.

Lay a sheet of foil on a cookie sheet. Drop batter by tablespoons on foil, leaving about 3 inches between the cookies. Bake for 8-9 minutes, until the cookies start to darken, but are still soft. Let cookies cool on the foil.

A Great Feast

Sunday, after church, my husband's Greek professor and his wife graciously opened their home for a small group of us to eat lunch. They were a perfect example of the message that our pastor shared in his Sunday sermon.

He spoke on 1 Peter 4:7-11, and spent a good long while expounding on using one's gifts to love one another and to show hospitality to one another. How hard is it to love one another? It truly is difficult! But, you know, we all have been given gifts, and should use those gifts, whatever they are, to show love to one another, even when it is difficult. That is true hospitality. Our host and hostess on Sunday did all that they could to welcome us into their home, to be hospitable, and to love us.

You know, I love that I love to cook. I am really happy that is one of my gifts. And although sometimes I struggle with my lack of other gifts, (my husband has a wonderful gift of conversation and the ability to know just what to say, which I often find difficult), one of the things that I love about cooking as a means of love and hospitality is that it points to a feast that is to come. Our small-scale "feasts" here are just a mirror of the beautiful wedding feast that we will enjoy when Christ is joined forever with his bride, the Church.

This cake was my contribution to our feast on Sunday. It is particularly rich and moist. Although it was wonderful as-is, I think that it would be excellent with 1-2 teaspoons of fresh grated ginger in the batter.

Carrot Cake
Adapted from Southern Living

For the cake:
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
3 eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
1 tablespoon vanilla
2 cups grated carrots
1 orange, zested
1/2 cup fresh pineapple, cut into small pieces
1 cup sweetened coconut
1 cup chopped pecans

For the Glaze:
1 cup sugar
1 1/2 teaspoon soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla extract

For the Icing:
16 oz cream cheese, room temperature
8 oz butter, room temperature
3 cups powdered sugar
zest of 1 orange
juice of 1/2 lemon
1 teaspoon almond extract

Butter and flour three round cake pans. Line the bottom of the pans with parchment paper; butter and flour the parchment.

Mix the dry ingredients in a small bowl.

In a medium bowl, beat the eggs, sugar, oil, buttermilk, and vanilla until well blended. Add the dry ingredients and mix well. Fold in the carrots, orange zest, pineapple, coconut and pecans. Bake at 350° for 25-30 minutes.

While the cake is baking, prepare the glaze. In a medium saucepan, heat the sugar, soda, butter, buttermilk and corn syrup over medium heat. Boil for four minutes, stirring constantly. Remove from heat, and stir in the vanilla. Pour the glaze all over all three cakes while they are warm, brushing the glaze so that it soaks into every little part of the cake. Allow the cakes to sit in the pans for several hours, until they are completely cooled.

To prepare the icing, beat the cream cheese and butter until nice and creamy. Mix in the lemon juice and extract, and add the powdered sugar, 1/2 cup at the time. Use a spatula to fold in the zest.

Remove the cake layers from the pans, and remove the parchment. Ice the cooled cake layers, and refrigerate. Hint: I prepared the cake layers, wrapped them individually in saran wrap and froze them overnight. It makes icing the cake so much easier.

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